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RS ISO 2450: 2008
Cream — Determination of fat content — Gravimetric method (Reference method)

Abstract

This International Standard specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred.

General Information

Code	Classification	Theme	Pages	Publisher	Availability
RS ISO 2450: 2008	ADOPTED ISO STANDARDS	Agriculture	23	First Edition Jun 2019	Available

Price: RWF 21,000

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